Lobster & Corn Fritters

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I love lobster! I don’t eat it often, but I’m always happy when I do. I like making fritters with lobsters because it’s a great way to feed a crowd something fun and a little upscale. Serve these with my Zesty Seafood Sauce and you are sure to please every palate.

Get fearless in the kitchen and try deshelling a lobster on your own. I tend to think of Julia Child when I am faced with a lobster. That lady was so fearless and so brave. Channel your inner Julia and have fun! I hope you love this recipe!

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Lobster & Corn Fritters

Fritters made with lobster is a great way to feed a crowd something fun and a little upscale.

Ingredients

Lobster & Corn Fritters

• One 1 1/2-pound lobster, deshelled and chopped
• ½ teaspoon Salt
• ¼ teaspoon freshly ground pepper
• 1 cup all-purpose flour
• 1/4 cup cornmeal
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3/4 cup buttermilk
• 1 large egg, separated
• 2 ears of corn roasted, kernels cut from the cob
• 1 tablespoon unsalted butter, melted
• Vegetable oil, for frying

Instructions

1. Bring a large saucepan of water to a boil. Plunge the lobster into the boiling water head first and cook until bright red all over, about 6 minutes. Once cooled, twist the tail from the lobster body and break off the claws. With scissors, cut down the tail shell and remove the meat. Cut down the center of the tail and remove the dark intestinal vein. Crack the claws and knuckles and remove the meat. Coarsely chop the lobster meat.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and 1/2 teaspoon of salt. In a small bowl, whisk the buttermilk with the egg yolk. Combine both mixtures and stir lightly. Fold in the lobster, corn, dill, and melted butter.
3. In a medium bowl, whisk the egg white to soft peaks and fold it into the batter.
4. In a large pot or deep fryer, heat oil to 325°. Drop four to five heaping dollops of batter into the hot oil and fry, turning once, until golden brown, about 2 minutes. With a slotted spoon, transfer the fritters to paper towels to drain; season with salt. Serve right away.

Notes:

You can make my avocado crema recipe, in place of the avocado cream sauce, if you aren’t staying away from dairy.

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